Wednesday, 25 August 2010

Simple White Bread

Simple White Bread 

500 ml warm water 
140 g white sugar 
42 g fresh yeast 
9 g salt 
100 ml olive oil 
1 kg flour 

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 

Mix salt and oil into the yeast. 

Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. 

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 

Punch dough down. Knead for a few minutes, and divide into 6. Shape into balls, and place into well oiled baking pan. 

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 
Bake at 175 C for 30 minutes. 

Monday, 16 August 2010

Minang-style Chicken Curry

Minang-style Chicken Curry 
recipe from CikMat Gebu 

1 kg boneless chicken breast 

20 pcs dried chillies, reconstituted in hot water. 
3 red onions 
8 shallots 
5 garlic cloves 
2 cm fresh ginger 
2 cm fresh turmeric 

5 cm galangal, bruised 
2 lemongrass, bruised 
200 ml coconut milk 
1 cube chicken stock 
1 tbsp tamarind paste 
brown sugar 

Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the bruised lemongrass and saute until aromatic. 
For the sauce, place the onion, shallots, garlic, ginger, chillies and turmeric into a food processor and blend until a smooth paste is formed. Add a splash of oil if the paste is too dry. 

Add the paste and fry over medium heat for 5 minutes until until it becomes fragrant, being careful not to burn it. 
Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices. Add the coconut milk, tamarind paste, brown sugar and salt to taste. Bring slowly to the boil. Reduce the heat and simmer until reduced in volume by half. 

Saturday, 14 August 2010

Teriyaki Salmon

Teriyaki Salmon 

3 x 180g salmon 
1/2 C japanese shoyu 
1 tsp oil sesame oil 
2 tbsp malt vinegar 
1 tbsp brown sugar 
2 cloves garlic, chopped 
1 tbsp Worcestershire sauce 
toasted sesame seeds and chopped spring onions, for garnishing. 

Marinate salmon with rest of the ingredients for at least 4 hours before pan frying in a little oil.